marinoitu

Marinoitu means marinated in Finnish. It is used to describe foods that have been treated by marinointi, a process in which pieces are soaked or coated in a marinade to impart flavor and, in some cases, tenderness. Marinade typical components include an acidic element such as lemon juice, vinegar or wine; oil; and flavorings such as garlic, herbs, spices, salt, sugar, or soy sauce. Some marinades also rely on dairy products to add tenderness and flavor.

Meat and fish are commonly marinated before cooking; vegetables and tofu can also be marinated. The duration depends on the protein and the method: delicate fish may be marinated for 15–60 minutes, chicken for 2–4 hours, and beef or pork sometimes overnight. Marinades may be oil-based to coat and seal in moisture or acidic to begin tenderization. Marinade is sometimes heated after removing the raw item for safety when using it as a sauce, or used only for flavor while discarding the remaining liquid.

Handling: marinating should be done in the refrigerator to prevent bacterial growth. Any marinade that has been in contact with raw meat or poultry should be boiled before reuse as a sauce, or discarded.

Examples: a citrus-herb marinade for fish, a soy-ginger marinade for beef, or an olive oil–garlic marinade for vegetables are common patterns. In Finnish cooking, marinoitu often applies to fish and meat prepared for grilling or baking.